Start your day with this wholesome Maple Cinnamon Granola, a crunchy, naturally sweet snack that’s packed with plant-based protein, fiber, and heart-healthy fats.
Featuring a blend of oats, nuts, and seeds, lightly sweetened with maple syrup and molasses, it’s perfect for breakfast, snacking, or meal prep.
Easy to make, customizable, and satisfying, this granola is a nourishing addition to everyday cooking.
Quick & Easy Maple Cinnamon Granola
Equipment
- 1 large mixing bowl
- 1 Microwave-Safe Bowl
- 1 Spatula
- 1 Baking Sheet
- Parchment paper
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup pecan halves
- ½ cup whole unsalted almonds
- ½ cup sunflower seeds
- ¼ cup unsweetened shredded coconut
- 2 tsp ground cinnamon
- 1 tsp kosher salt
- ½ cup maple syrup
- ¼ cup coconut oil
- ¼ cup unsulphured molasses
- 3 Tbsp light brown sugar lightly packed
- 1 tsp vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat the Oven: Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper. This prevents the granola from sticking and ensures even baking, while making cleanup much easier. Proper preheating helps achieve that perfect golden-brown crunch.
- Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, pecan halves, whole almonds, sunflower seeds, shredded coconut, ground cinnamon, and kosher salt. Stir thoroughly with a spatula or wooden spoon until the ingredients are well mixed. This distributes the cinnamon and salt evenly, creating a flavorful base that will carry the sweetness perfectly.
- Prepare the Sweet Binder: In a microwave-safe bowl, combine the maple syrup, coconut oil, and unsulphured molasses. Microwave on high for about one minute until the mixture is warm and slightly bubbling. Carefully remove from the microwave and stir until the coconut oil has melted completely and the syrup is smooth. This sweet mixture will coat the oats and nuts, forming the granola’s characteristic clusters.
- Add Brown Sugar and Vanilla: Stir the light brown sugar and vanilla extract into the warm syrup mixture until fully dissolved. The brown sugar adds a mild caramel note while the vanilla enhances the aroma and flavor depth. Make sure the sugar is fully incorporated so every piece of granola receives even sweetness.
- Combine Wet and Dry Ingredients: Pour the syrup mixture over the oat and nut mixture and fold everything together gently with a spatula until all the dry ingredients are thoroughly coated. Mix evenly without breaking the nuts or oats, ensuring that each cluster will hold together after baking.
- Spread on Baking Sheet: Spread the coated granola evenly across the prepared baking sheet. For larger, clumpier granola, press sections lightly together with the spatula. This step helps create big, satisfying clusters that are crunchy on the outside and chewy on the inside.
- Bake the Granola: Place the baking sheet in the preheated oven and bake for 30 minutes, stirring once halfway through to ensure even browning. Keep an eye on the granola during the final minutes; it should be a light golden brown with a toasty aroma. Proper baking develops flavor and ensures the nuts are perfectly toasted.
- Cool the Granola: Remove the baking sheet from the oven and allow the granola to cool completely at room temperature for at least one hour or ideally overnight. Avoid stirring during cooling if you want large clusters. Cooling allows the sugar coating to harden slightly, creating a satisfying crunch in every bite.
- Add Dried Cranberries: Once cooled, fold in the dried cranberries gently. The cranberries add a chewy, slightly tart contrast to the sweet, crunchy granola, giving each bite a balanced texture and flavor.
- Store and Serve: Transfer the granola to an airtight container to maintain freshness for up to two weeks. Enjoy it with yogurt, milk, smoothie bowls, or as a wholesome snack straight from the jar. Each serving is packed with fiber, plant-based protein, and heart-healthy fats, making it a deliciously nutritious choice anytime.
Notes
- Use old-fashioned rolled oats for the best texture; quick oats may become too soft and lose crunch.
- Toasting nuts lightly before mixing enhances flavor and adds extra crunch.
- Adjust sweetness to taste by reducing or increasing maple syrup or brown sugar.
- For larger granola clusters, avoid stirring during the final cooling stage.
- Substitute dried fruit as desired; raisins, chopped dates, or dried blueberries work well.
- Coconut oil can be replaced with unsalted butter or neutral vegetable oil.
- Make in batches to store and enjoy granola throughout the week.
Chef’s Secrets For Perfect Granola
The key to perfect homemade granola is balancing texture and flavor. Toasting your nuts before combining them with the oats intensifies their natural flavor and prevents them from tasting raw after baking. Gently folding the syrup mixture over the dry ingredients ensures every oat, nut, and seed is coated without crushing clusters. Avoid over-stirring during baking to allow the granola to form large, satisfying clumps. Cooling completely on the baking sheet before adding dried fruit creates a crunchy, cohesive granola that keeps its texture. Using high-quality maple syrup and molasses elevates the flavor, giving a rich, nuanced sweetness without being overpowering.
Serving Suggestions For Any Occasion
Maple Cinnamon Granola is incredibly versatile and pairs beautifully with a variety of foods. Serve it over yogurt or smoothie bowls for a nourishing breakfast loaded with protein and fiber. Sprinkle it on top of warm oatmeal or chia pudding for added texture and natural sweetness. It also works as a convenient snack, perfect for lunchboxes or post-workout energy boosts. For a fun dessert twist, mix it with chopped fresh fruit and a drizzle of honey or nut butter. You can even crush it slightly and use it as a topping for baked fruit crisps or ice cream.
Storage Tips To Maintain Freshness
Proper storage is essential to keep your granola crunchy and flavorful.
Allow the granola to cool completely before transferring it to an airtight container.
Store at room temperature in a cool, dry place for up to two weeks.
For longer storage, keep granola in the refrigerator for up to a month or freeze in a sealed container for up to three months.
Avoid exposure to moisture, as this can make the granola soft and sticky.
Layering parchment paper between granola batches can help maintain crunch when storing in larger containers.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Quick oats can be used, but they tend to absorb liquid more quickly and may become too soft, resulting in less crunch.
Rolled oats are recommended for that signature texture and hearty bite.
Can I make granola without nuts?
Yes, you can omit nuts or replace them with additional seeds like pumpkin, sunflower, or chia seeds.
Keep in mind that nuts add both flavor and crunch, so using more seeds helps compensate for texture.
How can I make larger granola clusters?
Do not stir the granola after baking while it cools. Pressing small sections together gently before baking also encourages bigger, cohesive clusters.
Larger clusters create a more satisfying crunch in each bite.
Can I substitute maple syrup or molasses?
You can replace maple syrup with honey, agave syrup, or a light corn syrup.
Molasses can be substituted with dark corn syrup or additional maple syrup. Keep in mind that substitutions may slightly alter the flavor profile.
How long does granola stay fresh?
Stored in an airtight container at room temperature, granola stays fresh for up to two weeks.
Refrigeration can extend freshness to one month, and freezing can preserve it for up to three months. Always ensure granola is completely cooled before storing to maintain crunch.
